Best 2 Crawfish Corn Maque Choux Recipes

**Crawfish Corn Maque Choux: A Louisiana Classic**

Crawfish corn maque choux is a traditional Louisiana dish that is perfect for any occasion. This hearty and flavorful stew is made with fresh crawfish, corn, bell peppers, onions, and celery, all simmered in a rich and savory broth. The result is a delicious and comforting dish that is sure to please everyone at the table. Try out our easy-to-follow recipe to make this classic dish at home, or explore our collection of variations, including a vegetarian version and a spicy option. Don't miss out on the opportunity to indulge in the flavors of Louisiana with our delectable crawfish corn maque choux recipes!

Let's cook with our recipes!

CRAWFISH AND CORN MAQUE CHOUX

Crawfish and Corn Maque Choux image

Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
3 cups fresh cut corn or 3 cups frozen corn
1/2 cup chicken stock
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can canned tomatoes, drained
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
salt
2 cups heavy cream
1 lb crawfish tail, preferably Louisiana crawfish tails
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

Steps:

Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
Add parsley and green onions. Serve with steamed white rice.

Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9

CRAWFISH CORN MAQUE CHOUX

Crawfish Corn Maque Choux image

This is from Low-Calorie Cajun Cooking by Enola Prudhomme. You can substitute shrimp or strips of chicken breast for the crawfish if, like me, you live where crawfish is not available.

Provided by JeriBinNC

Categories Crawfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages frozen whole kernel corn
1 tablespoon reduced-calorie margarine
1 cup onion, finely chopped
1/3 cup green bell pepper, finely chopped
1/3 cup celery, finely chopped
2 cups evaporated skim milk
1 cup chicken stock
1 lb crawfish tail, peeled and deveined
1/3 cup green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
In a large Dutch oven over high heat, melt the margarine.
Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
Reduce the heat to medium and stir in the corn, milk, and stock.
Cook, stirring frequently, for 15 minutes.
Spray the inside of a large skillet with nonstick spray and place over high heat.
Add the crawfish, green onions, salt and pepper.
Saute for 5 minutes, then add the corn mixture.
Simmer, covered, for 10 minutes, stirring often to prevent burning.

Nutrition Facts : Calories 364.4, Fat 4.7, SaturatedFat 1, Cholesterol 128.2, Sodium 642.4, Carbohydrate 51.9, Fiber 4.6, Sugar 17.8, Protein 33

Tips:

- For the freshest crawfish, look for ones that are lively and have a bright red color. Avoid crawfish that are dull or have a slimy texture. - If you don't have fresh corn on the cob, you can use frozen or canned corn. Just be sure to drain the canned corn well before using. - You can use any type of sausage you like in this recipe. Andouille sausage is a popular choice, but you could also use kielbasa, chorizo, or even smoked sausage. - If you don't have a Dutch oven, you can use a large pot instead. Just be sure that the pot is big enough to hold all of the ingredients. - Serve maque choux immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Maque choux is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. With its combination of fresh vegetables, succulent seafood, and flavorful sausage, maque choux is sure to be a hit with everyone who tries it.